Seasons of Hope is a 501(c)(3) not for profit organization offering positive outdoor experiences related to hunting, fishing, camping, and many other activities for the terminally ill and physically challenged. Members of the Armed Forces injured in the line of duty are also served through the program. Seasons of Hope’s mission is to provide an outlet for individuals to experience God’s wonderful creation in a positive rehabilitative environment.

Seasons of Hope is based in North West Florida, but provides these services to people all over the United States.

After being lucky enough to win a hunt with them and get to know these guys I have become very passionate about helping them do what they do.

We are going to be publishing a cook book to sell to generate funding to give these kids and servicemen and outdoor experience that will last a lifetime. The books will be forsale after we have enough recipes to fill the book and are accepting preorders for a discounted of $10 +$2 shipping price now or $12 +2 shipping after they arrive.

What I am asking from you forum members is to either give me permission to use your recipes already posted, post your recipes in this thread, email them to me at sohcookbook@gmail.com or enter them directly by using the link and login info below. Be sure you give your name if you would like recognition in the book.

I like the pulled goose in the crock pot.. I'm sure a lot of you have tried it but this is a good way to get rid of some meat.First I put the goose breast in the crock covered with water, apple cider, 1/2 pack of McCormick slow cooker spice pack and some brown sugar. I usually put that on for 8 hrs or until you are able to shred the meat. After the first 4-6 hrs I dump all the liquid out and and cover the meat back up with straight appple cider and the other have of hte spice pack. Once it is finished I dumb out the liquid shred the meat/return the meat to the crock and put my favorite bbq sauce and let it warm back up and serve over a toasted hoggie roll. The ladies I work with will never eat anything I bring in for our lunch in's.... so I told them it was pulled pork and they were licking the spoons

Cut your rabbits each into 5 pieces. There should be one that's the back. (best part)Put the pieces into a crock-pot with a can or two of beer and heat it on high until the meat is about to start falling off the bones. be careful you don't cook it too long. Keep an eye on it. Keep the lid on the pot as much as possible. Glass lid works good cuz you can see thru it.

Take the pieces out and roll them in flour, salt, and pepper mixture. Heck throw in some other spices if you like. I don't care. Now fry the pieces in oil until they are golden brown and serve.

It took me many years to find someone who could teach me how to make fried rabbit. I tried just frying them like a chicken and it's so tuff ewe'll brake yore teef.

I never understood guarding a recipe, like you're wife plans on opening up a duck gumbo restaurant.

If my wife found out i could help a charity with something she came up with in the kitchen, and didn't, she wouldn't divorce me, but she'd wonder where in the hell my head was. Most people would be honored to have a recipe published.

Buy 2 packets of Mccormick Au Jus gravy mix, 2 cans of mushrooms, banana peppers (pre-sliced) in a jar, 4 snow goose breasts (or 2 canada breasts) and your favorite Dijon mustard. Make the gravy, then mix the gravy and mustard into a crockpot. Add the goose meat and let cook 5 hrs on low, occasionaly pulling the meat apart with forks . Then add as many peppers as you would like (I use about 1/2 of the jar with 1/2 of the juice.if you dont like peppers, don't add them) and add the mushrooms. Cook another 2 hrs. Enjoy with your favorite moonshine and or barley pop.

We prefer to eat this on hogie buns, but it can also be put over rice.